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Plants can make their own food by photosynthesis. This mode of nutrition is called
(1) _______________ _______________ () and plants are (2) _______________
().
Humans and many other organisms have to take in organic matter from their surroundings.
This mode of nutrition is called (3) _______________ _______________ ().
Organisms that carry out this mode of nutrition are called (4) _______________ ().
Food provides us with (1) _______________ for supporting daily activities and keeping us
warm. It provides us with raw materials for (2) _______________ and repair of body tissues.
It also provides us with substances that are important for maintaining (3) _______________.
Food contains seven types of food substances (). They are (4) _____________ (),
(5) _______________ (), (6) _______________ (), (7) _______________ (),
(8) _______________ (), (9) _______________ _______________ () and water.
1 Carbohydrates
Carbohydrates are organic substances. They are made up of (10) _______________ (C),
(11) _______________ (H) and (12) _______________ (O) atoms. The H : O ratio is 2 : 1.
Functions of carbohydrates:
- As the main (30) _______________ source.
- (31) _______________ is directly broken down in respiration to release energy.
- (32) _______________ is the storage form of carbohydrates in plants.
- Glycogen is stored in the liver or muscles as energy (33) ________________.
- (34) ________________ is a source of dietary fibre.
condensation
hydrolysis
Functions of proteins:
- For growth and (57) _______________ of body tissues.
- Form enzymes and (58) _______________ (); some hormones are protein in nature.
- Amino acids are broken down to release (59) _______________ if the carbohydrates
and lipids stored in the body are used up.
A deficiency of protein may lead to (60) _______________ ().
5 Vitamins
Vitamins are (70) _______________ (organic / inorganic) food substances. They are needed in
small amounts.
Vitamins have no energy value, but they help regulate many metabolic reactions.
6 Dietary fibre
Dietary fibre is an (79) _______________ (organic / inorganic) food substance. It consists of
mainly (80) _______________ from plant cell walls.
Dietary fibre does not provide energy.
An adequate intake of dietary fibre is important to health because:
- it adds bulk to food to stimulate (81) _______________ ()
- it holds a lot of water to allow (82) _______________ to remain soft.
A deficiency of dietary fibre may lead to (83) _______________ () and even
(84) _______________ cancer ().
7 Water
Functions of water in the body:
- As a solvent.
- As a (85) _______________ for chemical reactions.
- As a transport medium.
- As a (86) _______________ agent to help regulate body temperature.
- As a reactant.
Glucose Using glucose test paper Depends on the colour chart on the packing of
the test paper
Protein Using protein test paper Depends on the colour chart on the packing of
the test paper
Go to
Practical 5.1 Detection of food substances by food tests
(Book 1A, p. 5-19; Practical Workbook for SBA 1A, p. 5-1)
Practical 5.2 Investigation of the food substances in common foodstuffs
(Book 1A, p. 5-21; Practical Workbook for SBA 1A, p. 5-8)
Practical 5.3 Design an investigation to compare the amount of vitamin C in different fruits and
vegetables
(Book 1A, p. 5-22; Practical Workbook for SBA 1A, p. 5-12)
Practical 5.4 Design an investigation to study the effect of boiling on the amount of vitamin C in
vegetables
(Book 1A, p. 5-23; Practical Workbook for SBA 1A, p. 5-18)
vegetables fruits
Food pyramid
VI Vegetables
Age Children require the greatest amount of (12) _______________ per unit
body mass because they have the highest growth rate and the highest metabolic
rate. Children also have the highest rate of (13) _______________ loss as their
surface area to volume ratio is the highest among all age groups.
Level of People who are more physically active need more energy for muscular
activity activities.
Pregnant women need more energy and proteins for the growth of the
(20) _______________ (). They also need more (21) _______________ for
Body
the formation of foetal red blood cells.
status
Breast-feeding mothers need an extra supply of various types of nutrients for
(22) _______________ production.
C What health problems may arise if we eat too little or too much?
(Book 1A, p. 5-28)
5.1
1 autotrophic nutrition 2 autotrophs 3 heterotrophic nutrition
4 heterotrophs
5.2
1 energy 2 growth 3 health 4 carbohydrates 5 lipids
6 proteins 7 minerals 8 vitamins 9 dietary fibre 10 carbon
11 hydrogen 12 oxygen 13 soluble 14 reducing 15 Glucose
16 Disaccharides 17 condensation 18 hydrolysis 19 soluble 20 sucrose
21 Maltose 22 glucose / fructose 23 fructose / glucose 24 glucose / galactose 25 galactose / glucose
26 Polysaccharides 27 monosaccharides 28 insoluble 29 Glycogen 30 energy
31 Glucose 32 Starch 33 reserve 34 Cellulose 35 greater
36 organic 37 Triglycerides 38 fatty acid 39 glycerol 40 fats
41 oils 42 adipose 43 subcutaneous fat 44 insulator 45 absorber
46 lipid 47 hormones 48 nitrogen 49 Amino acids 50 amino
51 carboxyl 52 dipeptide 53 hydrolysis 54 polypeptide 55 non-essential
56 essential 57 repair 58 antibodies 59 energy 60 kwashiorkor
61 inorganic 62 small 63 energy 64 regulating 65 teeth
66 muscle 67 Rickets 68 haemoglobin 69 Anaemia 70 organic
71 pigment 72 carotene 73 Night blindness 74 infection 75 connective
76 iron 77 Scurvy 78 calcium 79 organic 80 cellulose
81 peristalsis 82 faeces 83 constipation 84 colorectal 85 medium
86 cooling
5.3
1 Benedicts 2 brick-red 3 Iodine 4 blue-black 5 translucent
6 organic 7 Decolourization
5.4
1 balanced diet 2 amounts / proportions 3 proportions / amounts
4 food pyramid 5 d 6 b 7 a 8 c
9 b 10 c 11 proteins 12 energy 13 heat
14 more 15 larger 16 less 17 proteins 18 iron
19 menstruation 20 foetus 21 iron 22 milk
23 Anorexia nervosa 24 overweight 25 obesity